Go Back
–+ servings

Galette des Rois

Dessert
France’s most delicious January tradition! The classic galette is made from puff pastry filled with frangipane, a rich almond cream. When baked, the pastry turns golden and crisp, while the filling stays soft and fragrant. 
galette des rois
Pin Recipe Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8

Ingredients 

For the “frangipanne” (almond cream)
  • 120 gr unsalted butter (softened)
  • 120 gr caster sugar
  • 2 egg
  • 120 gr ground almonds
  • 15 gr plain flour
  • 2 drops almond extract (optional)
For the pastry
  • 2 sheets all-butter puff pastry (round, about 250g each)
  • 1 whole dry bean or a porcelain “fève”
For the glaze
  • 1 egg yolk beaten with a splash of water

Equipment

Instructions

  1. 1. Make the frangipane
    Cream the softened butter and sugar together until pale and fluffy. Beat in the eggs, one at a time. Stir in the ground almonds, flour (or cornflour), rum, and almond extract if using. Mix until smooth.
  2. 2. Prepare the pastry
    Roll out your puff pastry sheets into two circles, about 24–26cm in diameter. Place one circle on a baking tray lined with baking paper.
  3. 3. Assemble the galette
    Spread the frangipane evenly onto the pastry, leaving a 2cm border all around. Slip the fève or almond into the filling, ideally near the edge (to avoid slicing into it later). Brush the edge with a little water.
    Lay the second pastry circle on top. Press the edges to seal, then use the back of a knife to scallop the edge for a decorative finish.
  4. 4. Decorate and chill
    Brush the top with the beaten egg yolk (avoid the sides, or the pastry won’t rise properly). With a sharp knife, score the top. If you want to keep it truly classic, go for the rosette pattern, it’s the one you’ll find in most French pâtisseries, and it’s a lovely nod to tradition.
    How to score the classic rosace:
    After glazing and chilling your galette, place the tip of a sharp knife at the centre.Draw a gentle arc from the centre out to the edge, curving slightly as you go.Repeat, spacing each arc evenly around the galette, so you end up with a flower-like pattern, usually 8, 10, or 12 “petals.”Take care not to cut through the pastry, just score the surface.
    Chill the assembled galette in the fridge for 30–60 minutes.
  5. 5. Bake
    Preheat your oven to 175°C (fan 160°C). Bake the galette for 40–45 minutes, until puffed and golden brown.
  6. 6. Finish (optional)
    For a patisserie-style shine, brush the hot galette with a little sugar syrup as soon as it comes out of the oven.
  7. 7. Serve
    Let it cool slightly, then serve just warm or at room temperature. Don’t forget the crown for whoever finds the fève!

Notes

  • Use all-butter puff pastry for the best flavour and rise, avoid anything labelled “vegetable fat” or “margarine”, that is not the French way!
  • Chilling the assembled galette before baking helps the pastry puff up and hold its shape.
  • Leftovers keep well for a day or two, but the pastry is at its crispiest on the day it’s baked.